For the sponge
- 200g caster sugar
- 200g softened butter
- 4 eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling
- 100g butter, softened
- 140g icing sugar, sifted
- A jar of Nutty Professor Bonnet Berry Burst
- icing sugar, for dusting
Let’s Bake It
Butter your cake tins and line with baking paper.
In a bowl, beat the sugar, butter, eggs, self-raising flour, baking powder and milk together to form a smooth, soft batter.
Split the batter mix between the tins, smooth the surface with the back of a spoon.
Bake for approx 20 mins until golden and the cake springs back when pressed.
To make the filling, beat the butter until smooth and creamy, then gradually mix in the icing sugar.
Spread the buttercream over the bottom of one of the sponges. Top it with Nutty Professor Bonnet Berry Burst and sandwich the second sponge on top.
Dust with a little icing sugar before serving and enjoy!